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SUPER DELICIOUS TOMATO SALAD

6 June, 2014

I had some problems with my computer, that’s the reason for the radio silence these days, sorry to have disappeared! I’ve also had some messy days for several reasons, so I could not organize myself to write from a borrowed computer.
But I’m back and I’m to the point with this salad that is delicious.

It is very simple and it might seem, at first glance, a bit uninteresting, but if you follow the recipe step by step, you’ll understand what I mean.

The touch in this salad is making it with several different types of tomatoes, and cut each one way,that way it has a nice rustic look. That mix of tomatoes I saw in Jamie Oliver’s Jamie at Home and of course I had to copy it.

VERY IMPORTANT: do it now, it’s time for tomatoes, and buy the best quality you find. Don’t even bother to make this salad in winter.

Tomatoes. I used a sprig of cherry tomatoes, one raff, one green and one classic red tomato. It would be great if you found yellow, kumato, country tomato… the more variety the better.

Cheese: I used 40 grams of Payoyo cheese, which is typical of the Sierra de Cádiz in Spain, it's a delicious goat cheese, but any cheese will work, some Parmesan shavings, fresh Mozzarella cut to shreds with your hands, or a good Manchego cured.

1 clove crushed garlic (my garlic masher is the best purchase you made in the last year ... well, second, first was a pair of booties, but that does not count now)

1 teaspoon dried oregano

several fresh basil leaves

Marine salt

6 tablespoons extra virgin olive oil

2 tablespoons sherry vinegar

Cut tomatoes, some sliced, some quarters, and the cherry some in half, some leave whole.

We put them in a colander, add a good amount of salt and mix well. We add some more salt, mix and let drain for 15 minutes. Do not worry about the salt, the excess will fall away.

Meanwhile we cut the cheese and prepare the vinaigrette.

For the vinaigrette, in a bowl mix the oil, vinegar, a pinch of salt, oregano, garlic and we stir well. This ratio of 3 and 1 oil acid (vinegar, lemon ...) will guide you all vinaigrettes.

Assemble the salad, put the tomatoes first, then the cheese, basil leaves and the dressing on top.